The first time I ever had a chicken liver salad I was amazed by the taste and texture. Bitter greens, sharp with vinegar and rich with chicken fat. The perfect trifecta.
- 6 cup mixed salad greens (choose bold flavors and textures such as frisee, mustard, and spinach), loosely packed
- 1 tablespoon olive oil
- 3 slice bacon (roughly chopped)
- 1 small red onion (peeled, halved and sliced)
- 2 clove garlic (peeled and minced)
- 1 pound chicken livers (rinsed, trimmed and halved)
- 1 cup grape or cherry tomatoes (halved)
- 2 tablespoon roughly chopped flat leaf parsley
- ¼ cup balsamic vinegar
- 2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt (as needed)
- freshly cracked black pepper (as needed)
- 1 cup toasted croutons
Arrange the salad greens in the middle of a large serving plate or bowl.
Heat olive oil in a large sauté pan or cast-iron skillet set over medium-low heat. Add bacon and saute, stirring frequently, until the fat has begun to render and the bacon begins to brown, about 4–5 minutes. Add onion slices and continue to cook until bacon is crisp and onion is golden on the edges; 3–4 minutes more. Remove to a small bowl, using a slotted spoon leaving as much fat in the pan as possible; set aside.
Raise the heat to medium-high, once the oil gets hot add the garlic and cook until fragrant, about 1 minute, then add chicken livers to the pan; they should sizzle. Sauté until browned on the outside and slightly pink on the inside, about 2–3 minutes per side.
Remove the pan from the heat. Add the reserved bacon mixture, tomatoes, parsley, balsamic vinegar, red wine vinegar and Dijon; quickly toss to combine. Season with salt and pepper as needed.
Dump the entire contents of the pan on top of the prepared greens, drizzling the dressing from the pan. Top with croutons and serve warm.